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Gamebird Degustation Menu with Food & Wine match
(27th June : $65 for Masterclass + Gamebird Degustation Dinner)
Starters
Pheasant Consomme, Gamebird Dumplings, Gruyere Straws with
Waipara Riesling Spaetlese
Or
Gamebird Pie, Red Onion Jam, Tamarillo Gastrique, Clotted Cream with
Otago Gewuertztraminer or Pinot Gris or Riesling
Or
Salad of grilled wild Duck breast, caramelized Autumn Fruits & Vegetables, bitter Greens, Raspberry/Shallot Vinaigrette with
Marlborough Pinot Rose
Main Courses
Rotisserie grilled and Honey glazed Canada Goose, Parsnip Mash, Pickled Red Cabbage, slow roasted Quince, Speck/Apple&Marjoram Sauce with
Big Hawkes Bay Cabernet Sauvignon or buttery Chardonnay
Or
Wild Duck breast pan seared, candied Zuchini, truffled Pomme Puree with Moi Moi & Chestnuts, Madeira Infused wild mushroom reduction, sugar braised Cranberries
Aged Vine, Otago Pinot Noir
Or
Oven Roasted, stuffed Quail, wilted Watercress, creamed Polenta, Garlic Bruschetta, Marsala Jus with
Fruity Waipara or Nelson or Marlborough Pinot Noir
For other gamebird species, Chef Phillip Nordt will be pleased to design dishes to suit the quality and number of your gamebirds. Click here to see full details of our restaurant or phone 03 348 8435.
Pheasant Consomme, Gamebird Dumplings, Gruyere Straws with
Waipara Riesling Spaetlese
Or
Gamebird Pie, Red Onion Jam, Tamarillo Gastrique, Clotted Cream with
Otago Gewuertztraminer or Pinot Gris or Riesling
Or
Salad of grilled wild Duck breast, caramelized Autumn Fruits & Vegetables, bitter Greens, Raspberry/Shallot Vinaigrette with
Marlborough Pinot Rose
Main Courses
Rotisserie grilled and Honey glazed Canada Goose, Parsnip Mash, Pickled Red Cabbage, slow roasted Quince, Speck/Apple&Marjoram Sauce with
Big Hawkes Bay Cabernet Sauvignon or buttery Chardonnay
Or
Wild Duck breast pan seared, candied Zuchini, truffled Pomme Puree with Moi Moi & Chestnuts, Madeira Infused wild mushroom reduction, sugar braised Cranberries
Aged Vine, Otago Pinot Noir
Or
Oven Roasted, stuffed Quail, wilted Watercress, creamed Polenta, Garlic Bruschetta, Marsala Jus with
Fruity Waipara or Nelson or Marlborough Pinot Noir
For other gamebird species, Chef Phillip Nordt will be pleased to design dishes to suit the quality and number of your gamebirds. Click here to see full details of our restaurant or phone 03 348 8435.
